- 5 8 inch Tortillas about 20 rounds
- 1 cup graham cracker crumbs
- 1/4 cup butter melted
- 1 cup strawberries chopped
- 1/4 cup sugar
- 2 tsp water
- 1 tbsp corn starch
- 1 tbsp cold water
- 1 cup heavy cream
- 1 cup cream cheese softened
- 1 tsp lemon zest
- 1 tsp vanilla
- 1/4 cup powdered
Pre-heat oven to 400F.
Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells.
Dip each into melted butter then coats in graham cracker crumbs.
Flip a muffin tin upside down.
Place the tortilla pieces in between muffin cups.
Bake 10 minutes until just golden brown. Let cool in pan.
Make the strawberry Filling:
In a small pot pour water, add sugar and strawberries.
Bring to a boil and reduce to a simmer to soften the strawberries.
Dissolve cornstarch in water and pour it into the strawberry mix and bring it to a boil, stirring constantly (mixture will be slightly chunky).
Remove to cool completely.
Beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes, using medium speed, until it thickens.
Chill in the fridge for 30 minutes.
Transfer to a piping bag.
Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling.
Sprinkle with additional graham cracker crumbs, optional